Corned Beef and Cabbage
Making this for St. Paddy's day.
Servings: 6
Prep Time: 10 m
Cook Time: 2 h 30 m
Ingredients
- 3 lb corned beef brisket with spice packet
- 10 small red potatoes
- 5 medium carrots
- 1 onion
- 1 large head cabbage
Directions
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Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.
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While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
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When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.
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Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.
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Slice meat across the grain. Serve with vegetables and broth.